Warm salads are one of my favourite things to be enjoyed all year round. Jerusalem Artichokes are now in season and I love their texture when roasted, almost chewy but crispy on the outside. The freshness of the peas and asparagus interacts wonderfully with the rich roast veg and crispy kale.
Served with a dollop of humous and some Spanish peppers or a portion of quinoa for a more substantial evening meal.
5 or 6 Jerusalem artichokes
3 tbsp rapeseed oil
½ tsp garlic powder
10 vine cherry tomatoes
2 sprigs fresh rosemary
Handful of frozen peas
Handful of flat leaf parsley
Handful of flaked almonds
½ an avocado
Romaine Lettuce and lemon to serve
- Scrub and slice the artichoke and roast at 180 for 10 minutes.
- Slice the vine tomatoes in half and add to the artichoke along with the garlic powder and rosemary. Roast for a further 30 minutes
- Boil a pan of salted water and chop the asparagus into bite sized pieces. Add to the pan for 30 seconds, drain, refresh in cold water and set aside
- Wash and remove the stalks from the kale and add to the roasting pan 5 minutes before the end along with the almonds
- Remove the roasted veg when the kale is crispy and leave cool slightly.
- Add the peas and asparagus to the roasting pan and stir
- Shred the lettuce and place in a serving bowl
- Top with the veg and then the avocado and a squeeze of lemon